Hina Matsuri Cake Strawberry Angel Chiffon Cake. Great recipe for Hina Matsuri Cake Strawberry Angel Chiffon Cake. I wanted to make a Hina doll cake so I tried this. I decided to make a cake based on peach flowers so I chose these decorations.

I decided to make a cake based on peach flowers so I chose these decorations. I made the pink cream based on a recipe another user ("uno") recommended to me by lessening the amount of sugar. I used an angel chiffon cake, but of course. You can have Hina Matsuri Cake Strawberry Angel Chiffon Cake using 7 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Hina Matsuri Cake Strawberry Angel Chiffon Cake

Prepare 1 of one cake 15 cm in diameter Angel Chiffon Cake.
It's 5 of Strawberries (for decorating).
It's 100 ml of Whipping cream.
Prepare 50 grams of Strawberries (for making cream).
It's 1 tbsp of each Sugar (for the white cream and strawberry cream).
You need 1 tbsp of Strawberry liqueur (if available).
Prepare 1 of Shredded coconut.

Save a few nice looking strawberries for decorating the top, and slice the rest. The cake resembles more like a pound cake, instead of a chiffon cake. Another issue I had with double chocolate was that the cake does not rise as tall as the chiffon cake with only cocoa powder. The ingredients are inexpensive and easy to keep on hand any time you want to make a special, strawberry treat. ©MyBaking Video Avocado Chiffon Cake Pls.

Hina Matsuri Cake Strawberry Angel Chiffon Cake instructions

Purée the strawberries: Remove the blossom ends of 50 grams worth of strawberries and cut them up to a paste using a food processor. (If you don't have a food processor you can grate the strawberries instead.).
Transfer the purée to a small pot and put it on the stove to bring it to a boil. Once it boils leave it to simmer on a low heat for about 5 minutes. Then take it off and let it fully cool (be careful not to over-simmer it). The strawberry cream base is now complete. (If you have strawberry liqueur add one tablespoon and simmer it with the purée.).
Divide your cream into two bowls, one 60 ml and the other 40 ml. Add one tablespoon of sugar to the 60 ml bowl and whip the cream until soft peaks form (for the white cream). Next add half of the strawberry purée from Step 2 to the 40 ml cream bowl, then add 1 tablespoon of sugar and whip the cream until soft peaks form. (For the strawberry cream.).
Cut the angel chiffon cake in half as shown..
Spread the remaining strawberry purée on the bottom half of the cake..
Put white cream on top of that..
Put the top part of the cake back on top..
Place the cake on a plate and cover the entire thing with white whipping cream. The strawberry cream will go on top of this so there is no need to worry about it looking nice..
Use a small spatula or the back of a spoon on the side of the cake to work around the sides and make easy decorations..
Put the strawberry cream in a narrow icing bag and pipe the cream onto the cake like it is done for Mont Blanc cakes..
Remove the blossoms of your 5 remaining strawberries, and wash and dry them thoroughly. Place the strawberries into the cream. Use clean bits of the strawberry leaves to decorate around the strawberries (of course mint could be used instead). Sprinkle on shredded coconut between the strawberries..
Add a pick with Hina dolls on it and your cute Hina cake is all finished. The sweet and sour strawberry cream and strawberry purée and white cream sandwiched in the middle give this cake a refreshing great taste. Plus the cake is spongy and soft..

See more ideas about Angel food, Food, Chiffon cake. The best strawberry shortcake recipe ideas. The best strawberry shortcake recipe ideas. + This Tahini Semifreddo Is the Gold Standard for No-Bake Desserts. So, this is going to be a lighter option when compared to your traditional dense birthday cake. Their mocha variety has a delicious, creamy mocha cream and cover on the cake.